Appearance: Transparent deep amber like well-brewed black tea. Aroma: Orange peel, mandarin peel, sherbet lemon, triple sec, cardamom, cumin, licorice, allspice and a micro-hint of anise. The nose is a precise balancing act between citrus (mainly warm orange) on the one hand and a potpourri of herbs and spices on the other. Flavour & Texture: Initially sweet with an entry-note of orange liqueur, Earl Grey tea and rosewater. Herbal notes become apparent after a moment and the sweetness subsides just a little as it moves to the back of the palate, with soothing root and bark extracts (licorice, cassia, sweet cinnamon) gaining prominence. As you swallow, and on the late palate and aftertaste, a pleasantly soft bitterness develops with distinct petit wormwood and gentian. The texture is rich, but also curiously blithe and effortless. Montenegro is poised and complex, with a sweet character that is never cloying (but can be just a little syrupy) and a warm spicy personality that never drifts into harshness. There is a sense of “completeness” as it has aspects that are liqueur-like and others that are more reminiscent of aromatic bitters. The palate is complex but not overbearing and there is a lightness of touch throughout. It is also delightful as a cooler on a hot day. Try Montenegro neat over lots of crushed ice or to make a long drink just add soda water … or tonic … or dry ginger ale … or … anything, really. It is versatile and works as an extra seasoning or secret ingredient in almost any cocktail. Try substituting it, wholly or in part, for vermouth in your next Manhattan, negroni or Americano. And with that introduction, for your delectation, I present a cocktail that two friends and I came up with just last week that uses Montenegro to good effect. It was inspired by the Boulevardier (a close cousin of the negroni) which was invented by Erskine Gwynne in the 1920s. Mrs Cascode compared it to a steam locomotive - smoky, powerful, sexy and polished. So to keep the Parisian theme we named it: The Gare du Nord 45 ml mild smoky whisky (we used Rock Oyster, but any smoky blend would do) 30 ml Campari 30 ml Dolin rouge 5-10 ml Amaro Montenegro (to taste) Stir with ice in a mixing glass until chilled, then strain into a glass over fresh ice. Voilà. If you are not already familiar with Montenegro you should obtain a bottle and try it out. "Very Good" : 87/100 (4.25 stars)